gamja tang {stewed pork and potatoes}

gamja tang

{stewed pork and potatoes}

ingredients

main ingredients

2 pounds pork neck and spine meat with bones

2 tbs kosher salt

1/2 small napa cabbage, cut into half slices down the spine

3 medium waxy potatoes

2 korean green chili peppers sliced into 1/2 inch pieces

the paste

8 garlic cloves minced

1 tbs gochujang

2 tablespoon three crabs fish sauce

3 tablespoon gochugaru (ground red pepper)

3 tablespoon perilla seeds

1 tablespoon sesame seeds

for the broth

10 cups water

2 dried thai chili peppers

3 small onions cut in half

5 thumb sized pieces fresh ginger

2 tablespoon soy sauce

1 tablespoon peppercorns

for garnish

a handful of of crown daisy leaves or spicy greens

a handful of perilla leaves

chopped scallions

notes

1. give the pork meat a good rinse under cold water and pat dry using a towel. set out on a platter and toss meat in kosher salt. set out for at least 45 minutes before cooking.

2. while waiting for the pork to season and tenderize with the salt, fill a large pot with water and bring to a rolling boil. blanch napa cabbage for 7-8 minutes, remove cabbage pieces from pot, and rinse under cold water until completely cool. squeeze out as much water as possible without breaking leaves. cut out the core of the cabbage, releasing the leaves. peel leaves into 1 inch (bite sized) strips

3. combine the paste ingredients in a small bowl

4. peel potatoes and slice into 3/4 inch disks, chop fresh green chili peppers into 1/2 inch disks

5. in a large bowl, toss together strips of cabbage, potatoes, and green peppers with paste. make sure that potatoes are evenly coated. set aside

6. after pork has been seasoned and tenderized, place in a boiling pot and fill with water. boil until meat is no longer pink (6-7 minutes). drain the pork and discard water. rinse off as much fat off under cold water

7. place pork back into pot with 10 cups of water, dried chili peppers, onions, ginger, and soy sauce. bring up to a boil, cover, and bring down to a medium simmer. simmer slowly for 1 1/2 hour.

8. after an hour and a half has passed, the pork meat should have tenderized. skim off any fat, remove chili pepper, onions, ginger, and peppercorns

9. take dressed cabbage, potatoes, chili peppers and place atop the pork, stew the vegetables with pork meat for another 45 minutes on a medium simmer. potatoes should be soft and the paste should have seasoned the broth thoroughly

10. serve with crown daisies, perilla leaves and scallions. best enjoyed with steamed rice (duh!)

*storage tip alert: if you have a ton of leftovers and you need to store for 1+ days, remove as much vegetable from the pot and set in a separate container. that way, the vegetables won’t soak up that precious broth and won’t get as soggy. when reheating, heat the broth and meat up first, and then add in the vegetables/greens.